- 1.
Trim the tops from your carrots. Give both a good wash. Roughly chop the carrots and add to a food processor. Blitz till it looks like couscous. No food processor? Simply grate
the carrots.
- 2.
Finely chop a handful of the carrot tops (use the rest in a stock or soup). Peel and finely grate or chop the garlic. Fold both through the carrots.
- 3.
Set a frying pan over medium heat. Add the sesame seeds. Toast till just golden – lower the heat if they start pop and try to escape from the pan.
- 4.
Mix the toasted sesame seeds with 2 tsp of the sumach and the thyme leaves. Add a pinch of salt. Fold two-thirds of this into your carrot couscous.
- 5.
Add the zest from the lemon to the carrot mix. Squeeze 2 tbsp lemon juice into a jam jar or bowl. Shake (lid on) or whisk with 2 tbsp olive oil and a pinch of salt. Fold through the carrot mix.
- 6.
Finely dice the red pepper, discarding the seeds and stalk. Fold it through the salad. Top with the remaining sesame, thyme and sumach mix. Taste. Finish with a gloss of oil and another squeeze of lemon juice, if you like.
- 7.
DID YOU KNOW?
Sesame seeds are a good source of a variety of minerals, including phosphorous, potassium, copper, manganese and calcium.